Choco Swiss Roll Delight
250kcal
Ingredients
For the Cake
- ½ cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 large eggs
- ½ cup granulated sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Filling
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: chocolate shavings or cocoa powder for dusting
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and line a 15×10-inch jelly roll pan with parchment paper.
Make the Chocolate Sponge Cake Batter
- Sift together the all-purpose flour, cocoa powder, baking powder, and salt in a bowl.
- In another bowl, whisk eggs and granulated sugar until pale and fluffy.
- Add milk and vanilla extract, mixing until well incorporated.
- Gently fold in the dry ingredients without overmixing.
Bake the Cake
- Pour the batter into the prepared pan, spreading it evenly.
- Bake for 10-12 minutes, or until the cake springs back when lightly touched.
Rolling the Cake
- Prepare a clean kitchen towel by dusting it with powdered sugar.
- Once baked, immediately invert the cake onto the towel and gently peel off the parchment paper.
- Roll the cake along with the towel while it’s warm to prevent cracks.
- Let it cool completely.
Prepare the Creamy Filling
- In a bowl, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Carefully unroll the cooled cake and spread the whipped cream filling evenly.
- Roll the cake back up without the towel, making sure it’s tight but not squished.
Finishing Touches
- Transfer the rolled cake to a serving platter.
- Dust it with cocoa powder or chocolate shavings.
- Slice and serve at room temperature or chilled.
Nutrition
Serving1gCalories250kcalCarbohydrates30gProtein3gFat14gSaturated Fat8gSodium90mgFiber2gSugar15g
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cake tightly with plastic wrap and store for up to a month. Thaw in the fridge for a few hours before serving. For slicing, chill the cake for 30 minutes for cleaner cuts.